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Curry Chicken Dinner Boneless Recipe

Name: Island Foods Express Curry Chicken Dinner Boneless Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.25 lb boneless skinless chicken thighs; 1 tsp kosher salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 1 tsp ground turmeric; 1 tsp ground cumin; 1 tsp ground coriander; 1.5 tbsp curry powder; 2 tbsp all-purpose flour (optional, for dusting); 2 tbsp neutral oil (vegetable or canola); 1 tbsp unsalted butter; 1 each yellow onion, medium, finely chopped; 3 clove garlic cloves, minced; 1 tbs fresh ginger, grated; 1 tbsp tomato paste; 1 can diced tomatoes (canned, 14 oz / 400 g); 1 cup chicken stock or low-sodium broth; 0.5 cup coconut milk (full fat); 1 tbsp lemon juice (fresh); 1 tsp brown sugar or honey; 2 tbsp fresh cilantro, chopped; 1 cup long-grain white rice; 1.5 cup water; 0.25 tsp salt; 1 tsp unsalted butter or oil; 4 each lime wedges; 0.5 cup plain yogurt or raita; 0.25 cup pickled red onion or mango chutney

Inspired by Island Foods Express

Time45m

Serves4

Make Curry Chicken Dinner Boneless Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Curry Chicken

1 1/4 lb boneless skinless chicken thighs

1 tsp kosher salt

1/2 tsp black pepper

1/2 tsp Watkins garlic powder

1 tsp Ground turmeric

1 tsp Ground cumin

1 tsp Ground coriander

1 1/2 tbsp curry powder

2 tbsp all-purpose flour (optional, for dusting)

2 tbsp neutral oil (vegetable or canola)

1 tbsp Unsalted butter

1 each yellow onion, medium, finely chopped

3 clove Garlic cloves, minced

1 tbs Fresh ginger, grated

1 tbsp tomato paste

1 can diced tomatoes (canned, 14 oz / 400 g)

1 cup chicken stock or low-sodium broth

1/2 cup coconut milk (full fat)

1 tbsp lemon juice (fresh)

1 tsp brown sugar or honey

2 tbsp Fresh cilantro, chopped

Rice (side)

1 cup Long-grain white rice

1 1/2 cup water

1/4 tsp Celtic sea salt

1 tsp unsalted butter or oil

Garnish & optional

4 each Lime wedges

1/2 cup plain yogurt or raita

1/4 cup pickled red onion or mango chutney

Method

Curry Chicken

Prep chicken

Trim excess fat from the chicken thighs and pat them dry with paper towels. Cut larger pieces into 1½–2-inch pieces for even cooking. Season the chicken with 1 tsp kosher salt, ½ tsp black pepper, ½ tsp garlic powder, 1 tsp turmeric, 1 tsp cumin, and 1 tsp coriander. Toss to coat evenly.

Dust (optional)

If you want a slightly thicker sauce and light browning, toss the seasoned chicken with 2 tbsp flour to coat lightly, shaking off excess.

Cook chicken

Heat 2 tbsp neutral oil and 1 tbsp butter in a large skillet or sauté pan over medium-high heat until shimmering. Add the chicken in a single layer (work in batches if necessary) and sear 2–3 minutes per side until golden but not fully cooked through. Remove chicken to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add the chopped onion to the pan and cook 5–6 minutes until softened and beginning to brown, stirring occasionally. Add 3 minced garlic cloves and 1 tbsp grated ginger; cook 30–45 seconds until fragrant.

Bloom the spices

Stir in 1 tbsp tomato paste and 1½ tbsp curry powder. Cook 1 minute to bloom the spices and deepen flavor.

Build the sauce

Pour in one 14 oz can diced tomatoes (including juices) and 1 cup chicken stock. Stir to combine, scraping any browned bits from the pan. Bring to a simmer.

Simmer with chicken

Return the seared chicken and any accumulated juices to the pan. Reduce heat to maintain a gentle simmer, cover partially, and cook 10–12 minutes until chicken is cooked through (internal temperature 165°F / 74°C) and flavors meld.

Finish sauce

Stir in ½ cup full-fat coconut milk, 1 tbsp fresh lemon juice, and 1 tsp brown sugar or honey. Taste and adjust salt (add up to another ½ tsp if needed) and curry powder if desired. Simmer 2–3 minutes more to thicken slightly.

Garnish

Turn off heat and stir in 2 tbsp chopped cilantro. Let rest 2 minutes before serving. Serve with lime wedges and optional yogurt or chutney on the side.

Rice (side)

Rinse 1 cup long-grain white rice under cold water until the water runs clear to remove excess starch.

Combine rinsed rice, 1.5 cups water, ¼ tsp salt, and 1 tsp butter or oil in a small saucepan. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer 15 minutes without lifting the lid. After 15 minutes, remove from heat and let sit, covered, 5–10 minutes to steam. Fluff with a fork before serving.

Garnish & plating

Plate a portion of rice and spoon curry chicken over or beside it. Garnish with additional chopped cilantro, lime wedges, a dollop of plain yogurt or raita, and a small spoon of mango chutney or pickled onion if using. Serve immediately.